More Homegrown Veggies

Not only do we have a surfeit of tomatoes we also have plentiful peppers, so I used some up by making stuffed green peppers. These would have been much better with some mozzarella and a sprinkle of Parmesan cheese, but as I was out of mozzarella I had to make do with cheddar. I’ve probably mentioned this before, but my nearest grocery store is 16 miles away, so if one runs out of something one just has to improvise. They turned out pretty good anyway, and used up the leftover Tomato Gloop. (See gloop recipe below).

Gloopy Green Peppers



Serves 2

Ingredients:

2 green peppers, halved and deseeded
12 tablespoons of tomato mixture, but avoid using the gloop.
A dash of black pepper
½ cup cheddar cheese, shredded

Directions:

• Grill peppers directly on the bars over a high heat for 3-4 minutes per side until slightly blackened. Reduce heat on grill.
• Bring peppers back in kitchen, lay them on a lightly oiled sheet of heavy duty foil, and stuff with tomatoes. Add a dash of black pepper to each and top with cheese.
• Return peppers to the grill, and cook over a low heat for about 10 minutes until cheese melts.

Roasted Rosemary Potatoes

In England, in the spring, we always used to buy Jersey Royal potatoes, which are just about the most delicious spud I’ve ever tasted. They have such a wonderful earthy flavor. We are growing some russet potatoes this year, and we harvested some early. I have to admit they were a taste sensation, with the same lovely earthy flavor as the Jersey Royals.

Roasted Rosemary Potatoes

Serves 2

Ingredients:

6 baby russet potatoes (or baby red potatoes) cut into 4-6 chunks depending on size of each spud.
2 sprigs fresh rosemary, chopped
1/3 cup dry white wine
3 tablespoons butter
Fresh ground black pepper

Directions:

• 
  Place potatoes in center of a large sheet of heavy duty foil, sprinkle them with rosemary and black pepper, and dot with butter. Crease up the sides of the foil, pour wine over potatoes, and seal package loosely.
• Grill over a low heat, stirring frequently, for 50 – 60 minutes.
  

We also had grilled lemon and garlic turkey loin. This was already in a marinade when I bought it, so I added some additional garlic and a squeeze of fresh lemon juice, just to perk it up a bit.